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Spicy chestnut soup

Chili Chestnut Soup

Course Soup
Keyword Jalapeno Pepper
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 267kcal


  • ¼ cup chopped bacon bits
  • 1 tablespoon olive oil
  • 1 potato large, roughly chopped
  • 1 1/2 cups roasted chestnuts split into 2 portions (pre-packed or roasted yourself)
  • 1 onion diced
  • 1 red chili pepper red jalapeño works well
  • ½ teaspoon ground black pepper
  • 1 cube vegetable stock or chicken stock
  • 1 can cannellini beans
  • 5 cups water


  • Place a large soup pan over a medium heat.
  • Fry the bacon bits in the pan for a couple of minutes to leave the flavors in the pan, then remove and set aside for later.
  • Add the olive oil, chopped onion, chopped potato, the first half of the chestnuts, and, the chopped red chili pepper. to the heat and fry for a few minutes
  • Add the water and allow it all to come to a boil.
  • Simmer on low heat for 20 minutes, so everything is cooked through.
  • Remove from the heat and allow to cool for 15 minutes before using a hand blender to make the soup smooth.
  • Add the bacon bits, the remaining chestnuts chopped into little chunks, and the cannellini beans. Warm through for a further 5 minutes.
  • Serve immediately.



Calories: 267kcal | Carbohydrates: 41g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 454mg | Potassium: 585mg | Fiber: 3g | Sugar: 2g | Vitamin A: 124IU | Vitamin C: 51mg | Calcium: 50mg | Iron: 1mg